*Nina’s Broccoli and Gorgonzola Quiche*
Ingredients:
Pastry: 200g plain flour, 100g unsalted butter, salt, pepper, 2 tbsp water
Filling: 200g broccoli – cut into florets, 100ml full fat milk, 150ml single cream, 3 large eggs, 150g gorgonzola (this can be substituted with a different type of cheese)
Pastry:
•In a bowl, combine the flour with the butter until a light, fine crumb is formed
•Mix in the salt
•Add the water and mix until the flour comes together in a single dough
•Wrap the pastry in clingfilm and chill for half an hour
•Once chilled, remove from fridge and drop onto a floured work surface
•Roll out until it will definitely cover the size of your flan dish, approx. half a centimetre thick
•Using the rolling pin lift the dough and place inside the dish
•Gently push the dough up to the sides, then use the rolling pin over the edges to give you a flat, perfect finish
•Preheat oven to 200°C/ 180°C fan/ gas mark 6
•Add a sheet of parchment paper then tip over baking beans
•Blind bake the pastry for 15 minutes or until looking firmer
Filling:
•Steam the broccoli florets for few minutes
•Leave to cool
•In a separate bowl, whisk together the milk, cream and eggs
•Add salt and pepper to taste
•Remove the parchment paper and baking beans, then arrange the broccoli around the base of the pastry
•Pour over the remaining liquid
•Crumble over the Gorgonzola evenly
•Reduce oven down to 180°C/ 160°C fan/ gas mark 5
•Bake for around 30 minutes, until the mixture is firm to touch
•Serve
Enjoy!
